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piece of blueberry ginger cornmeal cake on fork with cake in background

Jammy Blueberry Ginger Cornmeal Cake

A sweet, blueberry ginger topping complements a not-too-sweet cornmeal cake below, with an almond bottom.

Course Dessert
Cuisine American
Keyword blueberry, cake, cornmeal, ginger
Prep Time 45 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 45 minutes
Author Laura

Ingredients

Blueberry/Ginger Topping (Bottom of upside downcake before baking)

  • 2 tablespoons butter, melted 1 oz/28.35 g
  • 1/2 cup brown sugar (light or dark) 3.75 oz/107 g
  • 2 cups blueberries 7.1 oz/200 g
  • .25 cup candied or crystallized ginger, chopped into small pieces 1 oz/30 g

Batter

  • 1.25 cups all-purpose flour 5.3 oz/150 g
  • 0.5 cup yellow cornmeal 2.75 oz/78 g
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1 cup granulated sugar 7 oz/198 g
  • 6 tablespoons butter, melted 3 oz/85 g
  • 2 large eggs, at room temperature
  • 1/3 cup plain yogurt, with enough milk or water (about 2 tablespoons) to make 1/2 cup 2.66 oz/75.66 g

Nut Bottom (top of upside down cake before baking)

  • 1/2 cup lightly toasted slivered almonds 2 oz/57 g

Instructions

  1. Preheat oven to 375 degrees F/190 C

  2. Whisk together the dry ingredients for the batter (flour, cornmeal, baking powder, salt, powdered ginger, and granulated sugar) in a large bowl. Combine the liquid batter ingredients (melted butter, eggs, and yogurt/milk or water mixture) in a small bowl. Set both bowls aside.

  3. Melt the 2 tablespoons of butter for the topping. Add the brown sugar and combine it with the butter using a spatula until the mixture is thoroughly moistened. Add the blueberries and candied/crystallized ginger and cook on a medium-low heat, just until the blueberries soften and begin to release their juices.

  4. Spread the blueberry topping evenly over the pan, turn off the heat, and set aside.

  5. Add the liquid batter ingredients to the dry batter ingredients and whisk until well combined. Spoon the batter over the topping in the pan, and smooth it out. Scatter the toasted almond slivers over the batter and bake the cake for about 45-50 minutes, until a cake tester comes out clean.

  6. Once the cake is done, slip a butter knife around the sides of the pan and flip it over onto a large platter or cake dish. Repair the top if any of the blueberry/ginger topping has not come out. Cool to room temperature before cutting.